JP2012152128A - Method for producing flour product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for obtaining a flour product, such as baked bread, which has excellent dough physical properties and an improved volume.SOLUTION: The flour product is produced by using a sugar breakdown enzyme and/or an oxidase as a compounding ingredient, together with a glycoglycerolipid lipase having glycoglycerolipid cracking activity three times or much greater than glycerophospholipid cracking activity.

Description

  The present invention relates to a method for producing a flour product such as bread, and a flour product such as bread.

  Bread is made by blending oils and fats, milk ingredients, sugars, salt, water, yeast, etc. into wheat flour, kneading for a certain period of time, fermenting, dividing and baking, to improve the quality of bread It has been proposed to add various enzymes.

  For example, Patent Document 1 reports that the food texture of bread becomes soft by adding α-amylase and β-amylase. Patent Document 2 discloses a bread quality improving agent comprising a specific grain protein partial degradation product, at least one enzyme selected from amylase, lipase and ascorbate oxidase, and hemicellulase. . Furthermore, in Patent Document 3, an oil and fat composition for breadmaking in which propylene glycol alginate is dispersed in an oil and fat having specific physical properties and glucose oxidase is added thereto does not adversely affect the softness of bread and is produced after baking. It is disclosed that shrinkage, surface wrinkles, and dents can be effectively prevented and the appearance can be kept good. However, even when the enzymes disclosed in these documents were used, the increase in bread volume was insufficient.

On the other hand, the use of enzymes that degrade polar lipids such as glyceroglycolipids and glycerophospholipids as other bread modifiers is also known (Patent Documents 4 to 6). It is known that the content of polar lipids in wheat flour is overwhelmingly higher than that of glycerophospholipids. However, the enzymes described in these documents have a glyceroglycolipid degradation activity that is less than twice that of glycerophospholipid degradation activity. It was an enzyme.
In addition, if the ratio of glyceroglycolipid degradation activity to glycerophospholipid degradation activity is different, the effect of increasing the volume when used alone or in combination with the above enzyme is different, and sufficient effects may not be obtained (Patent Documents 7 and 8). ). Therefore, the effect of using glyceroglycolipid lipase with greatly different substrate selectivity with the above enzyme was unexpected.

JP 2010-11798 A JP 2007-325515 A JP 2010-98993 A Special Table 2000-507458 JP 2005-508609 A JP 2005-525818 A JP 2006-506960 A Special table 2007-528732

The present invention provides a method for obtaining a flour product such as a baked bread having good dough physical properties and an increase in volume (volume increase) compared to the conventional one, and a flour product such as a baked bread having an increased volume. Let it be an issue.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that glyceroglycolipids having a glyceroglycolipid-degrading activity that is at least three times that of glycerophospholipid-degrading activity for glucolytic enzymes and / or oxidases. By blending lipase, it was found that a volume-increased baked bread having good dough physical properties that could not be obtained with only a single enzyme agent was obtained, and the present invention was completed.

  That is, the present invention relates to a flour product characterized in that a glyceroglycolipid lipase having a glyceroglycolipid degrading activity that is at least three times the glycerophospholipid degrading activity, and a carbohydrase and / or oxidase as a compounding agent. The present invention resides in a wheat product characterized in that it is modified using the production method and the glyceroglycolipid lipase, carbohydrase and / or oxidase.

According to the present invention, by adding a glyceroglycolipid lipase having a glyceroglycolipid degrading activity of 3 times or more of the glycerophospholipid degrading activity to the saccharide-degrading enzyme and / or oxidase, it has good dough properties, And the volume-enhanced bread, variety bread, roll bread, French bread, Danish bread, pastry, sweet roll, croissant, scone, bagel, donut, naan, piroshki, Chinese bun, pizza, A method for obtaining flour products such as muffins, biscuits, crackers, confectionery breads, flour products such as bread crumbs, and flour products with increased volume can be provided.

The description of the constituent requirements described below is an example (representative example) of the embodiment of the present invention, and the contents are not specified.
The flour product in the present invention is a food containing flour such as bread, confectionery, Japanese confectionery, and noodles. In particular, it is preferably used for foods containing flour as a main component. Moreover, this invention expresses the effect excellent in manufacture of foodstuffs, such as bread and confectionery which require a fermentation process especially. A bread is demonstrated as an example of the flour product in this invention. Flour products other than bread can be produced in the same manner.

  The bread in the present invention is a mixture of fats and oils, milk ingredients, sugars, salt, water, yeast, etc. in wheat flour, kneaded for a certain period of time, fermented, dividedly shaped as necessary, and heated (baked, steamed, boiled) And / or fried), bread, variety bread, roll bread, French bread, Danish bread, pastries, sweet rolls, croissants, scones, bagels, donuts, naan, piroshki, Chinese buns, pizza, muffins, biscuits, Examples include crackers, sweet buns, and bread crumbs.

  In addition to wheat flour, the raw material for bread of the present invention includes fats and oils, milk components, sugars, salt, water, yeast, yeast food and the like, and additives are used as necessary. As each raw material, those commercially available for food can be used.

  Wheat flour includes strong flour, semi-strong flour, medium strength flour, thin flour, high protein flour, special flour, first flour, second flour, whole wheat flour, etc. Any flour may be used. These flours may be used alone or in combination of two or more. In addition to wheat flour, grains other than wheat such as rye, oats, barley, and rice flour may be used. Moreover, grains other than wheat are not limited to the above. The content of flour in the flour product is usually 1 to 90% by weight, preferably 10 to 80% by weight, and more preferably 20 to 70% by weight. When the content of flour is too small, dough formation tends to be difficult, and when too large, the dough tends to be hard and mechanical resistance tends to decrease.

  As fats and oils, animal fats such as milk fat and fish whale oil, coconut oil, palm oil, cacao butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, peanut oil, olive oil and other vegetable oils Fats and oils, animal and vegetable oils and fats containing them, processed oils and fats that have been cured, fractionated, transesterified and the like of these animal and vegetable oils and the like. Only 1 type may be used for these fats and oils, and 2 or more types may be mixed and used for them.

  As sugars, sugar, isomerized sugar, maltose, lactose, glucose, fructose, xylose, syrup, honey, maple syrup, coupling sugar, palatinose, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, whey oligosaccharide, xylooligosaccharide Sorbitol, mannitol, maltitol, xylitol, palatinit, erythritol, and reduced starch saccharified product. These saccharides may be used alone or in combination of two or more.

  Examples of the milk component include raw milk, full fat powdered milk, skim milk powder, condensed milk such as whole fat condensed milk, butter, butterfat, fresh cream, concentrated cream, cheese, yogurt and the like.

As a salt, a kind, a manufacturing method, and origin are not specifically limited, What is necessary is just used normally for eating and drinking.
There are no particular restrictions on the production area, hardness, degree of purification, trace components, etc. of water, so long as it is used for eating and drinking.

  As yeast, as long as it is usually used for bread, natural yeast such as fresh yeast or dried yeast, fruit or plant-derived yeast may be used, and is not particularly limited. Absent.

  The bread material may contain other additives as necessary. Examples of the other additives include emulsifiers, enzymes other than glyceroglycolipid lipase, glycolytic enzymes, and oxidases described below (for example, , Proteolytic enzyme, lipolytic enzyme, phospholipid degrading enzyme), yeast food, dough improving agent, flavor, pigment, fruit juice, cacao, dried fruits, herbs, nuts and the like.

The amount of water in general bread dough is 0 to 90 parts by weight, preferably 0 to 80 parts by weight, and more preferably 0 to 75 parts by weight with respect to 100 parts by weight of flour. If the amount of water is too large, the adhesion of the dough increases and the workability tends to decrease.
The yeast content is usually 0 to 5 parts by weight, preferably 1 to 3 parts by weight for fresh yeast with respect to 100 parts by weight of flour. If the amount of yeast is small, fermentation tends to take time, and if the amount is too large, the flavor of bread tends to decrease.
The salt content is usually 0 to 3 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of flour. When the amount of salt is too small, the dough is loose and the bread flavor tends to be lowered, and when it is too much, the saltiness tends to be too strong.
The content of the saccharide is usually 0 to 50 parts by weight, preferably 0 to 40 parts by weight, and more preferably 0 to 30 parts by weight with respect to 100 parts by weight of the flour. When there is too much content of saccharides, it tends to inhibit yeast fermentation and increase the sweetness of bread.
The content of fats and oils is usually 0 to 150 parts by weight, preferably 0 to 100 parts by weight with respect to 100 parts by weight of flour. When there are too many fats and oils, the adhesiveness of dough increases and there exists a tendency for a flavor to fall.

  In the present invention, a glyceroglycolipid lipase having a glyceroglycolipid degrading activity three times or more of the glycerophospholipid degrading activity, a carbohydrase and / or an oxidase is mixed with the raw materials as described above. And

  The glyceroglycolipid lipase may be derived from animals or plants or strains, but is preferably isolated from filamentous fungi, more preferably from Aspergillus genus, and from Aspergillus japonicus. Further preferred. There may be no gene recombination or gene recombination, and it is not particularly limited. The glyceroglycolipid lipase may be purified or not, and is not particularly limited, but is purified in that it eliminates substances that may adversely affect bread making. Those are preferred. The glyceroglycolipid lipase used in the present invention has glyceroglycolipid degradation activity and glycerophospholipid degradation activity, and the glyceroglycolipid degradation activity is 3 times or more, preferably 5 times or more, more preferably 10 times the glycerophospholipid degradation activity. That's it. Examples of the glyceroglycolipid lipase having such a high glyceroglycolipid degrading activity relative to the glycerophospholipid degrading activity include glyceroglycolipid lipases described in JP-A-2008-206515. The glyceroglycolipid lipase preferably has not only glyceroglycolipid degrading activity and glycerophospholipid degrading activity but also substantially triglyceride degrading activity.

 In addition, most of the dough of the flour product has a pH of 4 to 7, and preferably has high activity against glyceroglycolipid and glycerophospholipid under these conditions. Therefore, when the glyceroglycolipid degradation activity at the optimum pH is 100%, the glyceroglycolipid degradation activity at pH 4 to 7 is 50% or more, preferably 60% or more, more preferably 70% or more. An enzyme having a glycerophospholipid degradation activity at a pH of 4 to 7 is 50% or more, preferably 60% or more, when the glycerophospholipid degradation activity in is 100%.

  The blending amount of the glyceroglycolipid lipase with respect to the raw material is usually 1 unit or more, preferably 10 units or more, more preferably 50 units or more, usually 2,000 units or less, preferably 2,000 units or less, preferably 1 kg of wheat flour. 1,000 units or less, more preferably 500 units or less. If the amount is too small, the effect of the enzyme may not be sufficiently exhibited. If the amount is too large, the volume of the baked bread may be reduced, which is not preferable.

    The glyceroglycolipid degradation activity of glyceroglycolipid lipase can be measured by the following method. That is, digalactosyl diacylglycerol (DGDG) (manufactured by Sigma-Aldrich Japan) (1.0 g) was added to an aqueous solution (50 mL) of 4 wt% Triton X-100 (manufactured by Sigma-Aldrich Japan) previously heated to 37 ° C. Add little by little and stir until completely dissolved. A mixture of this substrate solution (210 μL) and 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (30 μL) was incubated at 37 ° C. for 5 minutes, and then the enzyme solution (30 μL) was added and dispersed uniformly. Incubate at 37 ° C. for 10 minutes. After 1N hydrochloric acid (30 μL) is added to the reaction solution to stop the enzyme reaction, 20 μL is transferred to another test tube. This solution is colorimetrically determined with a determiner NEFA755 (manufactured by Kyowa Medix Co., Ltd.). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.

The glycerophospholipid degradation activity of glyceroglycolipid lipase can be measured by the following method.
Lecithin (SLP-White Sakai Oil Co., Ltd.) (200 mg) is added little by little to a 4 wt% Triton X-100 (Sigma-Aldrich Japan Co.) aqueous solution (10 mL) preheated to 37 ° C., and completely dissolved. Stir until. A mixture of this substrate solution (500 μL) and 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (250 μL) was incubated at 37 ° C. for 5 minutes, and then the enzyme solution (150 μL) was added and dispersed uniformly. Incubate at 37 ° C. for 10 minutes. After 1N hydrochloric acid (100 μL) is added to the reaction solution to stop the enzyme reaction, 20 μL is transferred to another test tube. This solution is colorimetrically determined with a determiner NEFA755 (manufactured by Kyowa Medix Co., Ltd.). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.

The triglyceride-degrading activity of glyceroglycolipid lipase can be measured by the following method.
Olive oil (Nacalai Tesque Co., Ltd.) 100 mg, gum arabic (Wako Pure Chemical Industries, Ltd.) 50 mg and water 10 ml were added and emulsified with a blender (Nihon Seiki Co., Ltd.) for 10,000 minutes. This solution (500 μl), 400 mM MOPS (manufactured by Nacalai Tesque) pH 6 buffer (250 μL) and 100 mM calcium chloride solution (50 μl) were incubated at 37 ° C. for 5 minutes, and then the enzyme solution (100 μl) was added. After uniformly dispersing, the mixture is kept at 37 ° C. for 10 minutes. 1N Hydrochloric acid (100 μL) was added to this reaction solution to stop the enzyme reaction, 4 wt% Triton X-100 (Sigma-Aldrich Japan) aqueous solution (1 mL) was added to dissolve free fatty acid, and 20 μL was separated. Transfer to the test tube. This solution is colorimetrically determined with a determiner NEFA755 (manufactured by Kyowa Medix Co., Ltd.). The amount of enzyme that generates 1 μmol of free fatty acid per minute is defined as 1 unit.

  The saccharide-degrading enzyme is not particularly limited as long as it is an enzyme that degrades glycolipids other than glyceroglycolipid, but α-amylase, β-amylase, glucoamylase, pullulanase, hemicellulase, xylanase, cellulase, β-glucanase, etc. Can be mentioned. These saccharide-degrading enzymes are usually 1 unit or more, preferably 5 units or more, more preferably 10 units or more, usually 500 units or less, preferably 300 units or less, more preferably 100 units or less, per 1 kg of flour. If the amount is too small, the effect of the enzyme may not be sufficiently exhibited. If the amount is too large, the volume of the baked bread may be reduced, which is not preferable. Here, the unit in the saccharolytic enzyme is an enzyme as measured by the method described in the method for measuring enzyme activity in the voluntary standard for existing additives in the fourth edition (Japan Food Additives Association, published on October 16, 2008). Shows activity.

  Examples of the oxidase include glucose oxidase, hexose oxidase, aldose oxidase, pyranose oxidase, lipoxygenase, amino acid oxidase, ascorbate oxidase and the like. The oxidase is usually 1 unit or more, preferably 5 units or more, more preferably 10 units or more, usually 500 units or less, preferably 300 units or less, more preferably 100 units or less, per 1 kg of flour. If the amount is too small, the effect of the enzyme may not be sufficiently exhibited. If the amount is too large, the volume of the baked bread may be reduced, which is not preferable. Here, the unit in the oxidase is the method described in the method for measuring enzyme activity in the voluntary standard for existing additives of the fourth edition (Japan Food Additives Association, published on October 16, 2008), or International Publication No. WO2009 / 130306. The enzyme activity when measured by the method described in the pamphlet is shown.

  Next, on behalf of flour products, a method for producing bread will be specifically described. The bread production method of the present invention may be the same as the ordinary bread production method, except that the glyceroglycolipid lipase and the saccharide-degrading enzyme and / or oxidase are mixed in the raw material.

  As an example, a method in which some or all of the above raw materials are uniformly dispersed and mixed using equipment such as a mixer, the dough after mixing is fermented, divided, rounded, bench time, molded, and finally baked through final fermentation Is mentioned. When mixing the raw materials, the raw materials may be added, or after mixing some raw materials in advance.

  The bread manufacturing method may have two or more mixing steps, that is, at least two mixing steps. Typical methods for producing flour products that have two or more mixing steps are standard medium seed method, 100% medium seed method, short time medium seed method, long time medium seed method, overnight medium seed method, sweetened medium seed Method, hot water supply method, middle noodle method, liquid seed method and the like. More specifically, a dough obtained by mixing a part or all of flour with yeast, water, auxiliary ingredients, etc. is manufactured, fermented, the remaining raw materials or new raw materials are added, and then mixed again. A method of obtaining bread by fermentation and baking.

  The wheat flour product of the present invention is characterized in that it is modified using a glyceroglycolipid lipase having a saccharide-degrading enzyme and / or oxidase and a glyceroglycolipid-degrading activity that is at least three times the glycerophospholipid-degrading activity. Usually, it is manufactured by the manufacturing method of the present invention. Examples of the flour product include those exemplified above. In addition, as a representative of flour products, various materials contained in bread include those described as the above-mentioned raw materials, and the content in the bread is the same as that of ordinary bread. Further, the amount of the glyceroglycolipid lipase and the saccharide-degrading enzyme and / or oxidase used is also the same as that described as the amount of the glyceroglycolipid lipase and the saccharide-degrading enzyme and / or oxidase. .

  Hereinafter, although the embodiment of the present invention will be specifically described by way of examples, the technical scope of the present invention is not limited thereto.

(Reference Example) Purification of glyceroglycolipid lipase (DGGDGL) 1) Preparation of DGDGL culture solution Inoculate SANK11298 strain (FERM BP-10773) into a 500 ml Erlenmeyer flask containing 100 ml of sterilized medium having the following composition, The culture was performed with shaking at 170 rpm for 4 days at 26 ° C. The SANK11298 strain was deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, under the accession number FERM BP-10653, as of December 27, 2006 (Japanese Patent Laid-Open No. 2008-206515). .

Medium composition glucose 20g
East Extract 10g
10g casamino acid
20g of ground sesame
Tween 80 10g
Dipotassium hydrogen phosphate 0.1g
Magnesium sulfate 0.05g
Made up to 1000 ml with pure water.
After completion of the culture, centrifugation was performed at 4 ° C. and 10,000 × G for 10 minutes. The obtained supernatant was used as a culture solution of DGDGL.

2) Purification of DGDGL culture solution Powdered ammonium sulfate (manufactured by Nacalai Tesque) was slowly added to 1,150 ml of the DGDGL culture solution cultured in 1) with stirring to a final concentration of 1M. This was charged into Toyopearl Butyl 650M (prepack diameter 2.2 cm × length 20 cm, manufactured by Tosoh Corp.) previously equilibrated with 1 M ammonium sulfate solution at a flow rate of 2 ml per minute. After washing with 160 ml of 1M ammonium sulfate solution, components charged in the column were eluted from the 1M ammonium sulfate solution with a linear concentration gradient of water (640 ml). Ammonium sulfate concentrations ranging from 300 mM to 0 mM were collected.
Fractionated fractions in the ammonium sulfate concentration range of 300 mM to 0 mM were added to a Hitrap Butyl FF (GE Healthcare Bioscience) column (5 ml) equilibrated with 2M ammonium sulfate, and then a linear concentration gradient from 2M ammonium sulfate to water. The components adsorbed on the column were eluted with Ammonium sulfate concentrations ranging from 1.2M to 1.0M were collected.
After confirming that the fraction collected in the range of ammonium sulfate concentration from 1.5M to 2M is a single band by SDS-PAGE electrophoresis using 12.5% polyacrylamide gel, dialysis membrane (molecular weight Using a fraction 10,000 (manufactured by Sanko Co., Ltd.), dialysis was performed three times against water (4 L) to obtain a purified glyceroglycolipid lipase (DGGDGL) solution.

<Degradation activity of glyceroglycolipid lipase>
The obtained glyceroglycolipid lipase purified solution was measured for glyceroglycolipid degradation activity, glycerophospholipid degradation activity and triglyceride degradation activity. When the glyceroglycolipid degradation activity was 100, They were 7.6 and 13.1, respectively. These activities were performed using a purified glyceroglycolipid lipase solution at pH 6 based on the method described in [0025] to [0027].

(Example) Production of bread 100 parts by weight of strong flour, 2 parts by weight of raw yeast, 6 parts by weight of sugar, 2 parts by weight of salt, 2 parts by weight of skim milk powder, 10 ppm of vitamin C, 65 parts by weight of water Each enzyme described (added with ○) is put into a mixer ball, mixed with a hook at low speed 3 minutes, medium speed 2 minutes, high speed 1 minute, added 6 parts by weight of shortening, low speed 2 minutes, medium speed 3 Minutes and high speed mixing for 1 minute to create a dough. The dough was raised at a temperature of 27 ° C., fermented for 90 minutes in a thermostatic chamber controlled at a temperature of 27 ° C. and a humidity of 75%, and then divided and rounded to 350 g. Next, after taking a bench time for 20 minutes in the above-mentioned temperature-controlled room, using a molder, a one-loaf was molded, put into a one-loaf mold, and the fabric was 1.5 cm above the mold in the temperature-controlled room controlled at a temperature of 38 ° C. and a humidity of 85%. I took a proof until it became. The proof time was usually 80 minutes to 90 minutes. Bread was obtained by putting the dough after proofing in a fixed kiln set at 210 ° C. and baking for 22 minutes. After baking, after cooling at room temperature for about 2 hours, the pan volume was measured using a laser volume meter.

In addition, the following were used for amylase, hemicellulase, and glucose oxidase.
Amylase Product name: Cochlase (Mitsubishi Chemical Foods)
Hemicellulase Product name: Sucrase X (Mitsubishi Chemical Foods)
Glucose oxidase Product name: Bakezyme (GO1500 DSM Japan)
The amount of amylase added is determined according to the activity obtained in accordance with the starch saccharification power measurement method copper reagent measurement method 1 described in the voluntary standard for existing additives in the 4th edition (Japan Food Additives Association, published on October 16, 2008) did.
The amount of hemicellulase added was determined according to the activity obtained according to the second method of the hemicellulase activity measurement method described in the voluntary standard of the fourth edition of existing additives (Japan Food Additives Association, published on October 16, 2008).
The amount of glucose oxidase added was determined according to the activity obtained according to the measurement method described in International Publication No. WO2009 / 130306.

  The results are shown in Table 1. Note that the pan volume is expressed as a relative value when the pan volume of the corresponding comparative example is 100%. From Table 1, it was found that the volume of bread was significantly increased (volume up) by adding the glyceroglycolipid lipase specified in the present invention to the saccharide-degrading enzyme and / or oxidase.

Claims (5)

  A method for producing a flour product, characterized by using a glyceroglycolipid lipase having a glyceroglycolipid-degrading activity three or more times that of glycerophospholipid-degrading activity, and a carbohydrase and / or oxidase as a compounding agent.   The method for producing a wheat flour product according to claim 1, wherein the glyceroglycolipid lipase has glyceroglycolipid degrading activity, glycerophospholipid degrading activity and triglyceride degrading activity.   The production of a flour product according to claim 1 or 2, wherein the saccharide-degrading enzyme is at least one selected from the group consisting of α-amylase, β-amylase, hemicellulase, cellulase and glucoamylase. Method.   The method for producing a flour product according to any one of claims 1 to 3, wherein the oxidase is glucose oxidase.   A wheat flour product modified with a glyceroglycolipid lipase having a glyceroglycolipid degrading activity three times or more of a glycerophospholipid degrading activity, and a carbohydrase and / or oxidase.